Blackened Home-fried Potatoes From Hell

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs potatoes (yukon gold, , or, red, are best)
• too much butter
• too much olive oil
• 6 cloves garlic, diced
• 1 medium cooking onion, diced
• 1/2 cup fresh rosemary or 1/2 cup thyme or 1/2 cup dill, stems discarded before measuring
• salt & freshly ground black pepper, to taste

Recipe

• 1 quarter potatoes, skin on, and boil them in eight cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork.
• 2 drain water.
• 3 in your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil.
• 4 when the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here).
• 5 as the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased.
• 6 sauté for 20 minutes, turning occasionally, or until potatoes begin browning on all sides.
• 7 if the potatoes start burning before they brown, reduce the heat.
• 8 add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy.
• 9 when it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well.
• 10 serve immediately on warmed plates.
• 11 note: it’s all in the timing of adding the garlic and onions (which can only really be learned through trial and error).
• 12 adding them too soon will cause them to burn before the potatoes are crisp, and too late will prevent the garlic and onion from fully caramelizing.